MICHELIN’S SUSTAINABLE STAR

They are responsible for both their ethical and environmental standards and work with sustainable producers and suppliers to eliminate waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

I’m sure you’re familiar with the Michelin star, but what about its sustainable sister? Unveiled in 2020 by the Michelin Guide, the Green Star is a new annual award that recognises exceptional restaurants that operate in a truly sustainable way.

Those who combine culinary excellence with outstanding environmental efforts. In the 2021 edition of the Michelin Guide Great Britain and Ireland, only 23 restaurants received this new eco-award. “Many chefs create their cuisine to the rhythm of nature and nature.

resources of our planet for years. By recognising some of the most committed companies, we hope to achieve a positive and progressive momentum,” explains Gwendal Poullennec, International Director of the MICHELIN GUIDE.

Restaurants can only qualify for this new green shamrock symbol if they have already been awarded by Michelin in some form, be it in the form of a star, bib gourmand or plate, and there is absolutely no room for greenwashing; Michelin’s rigorous inspectors are looking for those who are at the forefront of sustainable management.

“Gourmets and gourmets have become more and more demanding about their consumption habits, trying to take advantage of the environmental impact of their actions and choices. We want to show that both gastronomic and eco-friendly excellence can go hand in hand.”

Poullennec said.

New Yard Restaurant, Cornwall, UK

Located on Cornwall’s Lizard Peninsula, New Yard Restaurant is set in a converted stable building on Trelowarren Estate. It offers a leisurely seven-course meal inspired by the seasons, prepared with ingredients either harvested on the estate, grown in the walled garden, or ethically sourced locally.

It’s a menu with no option that keeps waste, manpower, and fuel to a minimum. The produce is grown using regenerative farming methods, sometimes the menu isn’t ready until the same day, when local fisherman John knows how many fish are booked and delivers what he thinks is best.

“When we put our menu design in the hands of our local suppliers, we use what is available in abundance instead of creating additional demand for what is not available”

explains Jeffrey Robinson, co-owner and executive chef of New Yard.

“I believe that restaurants and guides have a responsibility to lead by example in the use of the food system, and the Green Star does just that. Michelin has taken the first step and we couldn’t be prouder to be one of the first award-winning restaurants.”

Inver, Strachur, Scotland

Situated in a secluded former farmhouse and boat shop on the shores of Loch Fyne, this lovely restaurant offers stunning water views and luxurious, eco-friendly Bothy-style bedrooms.

Here, Chef Pamela Brunton uses local, wild and harvested ingredients to create her outstanding modern menus. “Sustainability is the foundation on which we build our business; it’s much more than just an ‘issue’ for us,” she explains.

“The people, landscapes, plants and animals that guide and shape our menus are an ecosystem in which we are an evolving part. If they don’t thrive, we can’t either.”

Loam, Galway, Republic Of Ireland

Just off Eyre Square in Galway City, Loam has been awarded both a Michelin star for its exceptional and ambitious cuisine, as well as a Green Star for its consistently eco-friendly approach.

The seasonal menu is a masterclass in modern cuisine and changes daily, depending on the availability of local produce. Chief owner Enda McEvoy goes above and beyond to ensure sustainability; local potters provide tableware and local gardeners grow wildflowers for the tables, supporting the local economy.

Vegetables and meat come directly from farmers, game from hunters, and seafood and fish from local fishermen. In the kitchen, fermentation and salting techniques are used, as well as a composting plant to avoid waste. Electricity comes from renewable sources, water consumption is closely monitored, and induction is used for cooking as it consumes less energy.

“Urban environments are where transformative action needs to be taken, because by 2050, two-thirds of the world’s population will live in urban areas. That’s a lot of food, water, waste and energy needed so that cities have a crucial chance of achieving the goals of the Paris Agreement (the international agreement on climate change).”

Enda says.

“Recognising the efforts in the industry and the critical role that hospitality can play, it’s hugely important. It encourages learning between restaurants and normalizes sustainability efforts, rather than seeing it as a fringe movement.”

Galway is home to another Michelin Sustainability Star restaurant: KIA

Inis Meáin Restaurant & Suites, Republic Of Ireland

Inis Meáin, the middle and loneliest of the Aran Islands, is home to 160 people – fishermen, poets and creative loners. If you find your way here as a guest, you will be rewarded with peace and quiet and an unobstructed all-round view.

Ruairí de Blacam and his partner Marie-Thérèse have created an unusual B&B variant on Inis Meáin: hotel and restaurant see themselves as an extension of the landscape, the floor plan is reminiscent of a small ship moored on the shore.

There is nothing superfluous in the rooms, but everything that is there is highly exclusive – like the view from the 10-metre-long panoramic window in each of the five suites. The kitchen is experimental and highly praised with nature on the doorstep: fish and seafood, berries, vegetables, lamb and chicken are on the menu every day. A special highlight are the mussels, which are fished by island fishermen in traditional open boats off the coast of the island.

These ethical and environmental efforts aren’t just reserved for rural restaurants, oh no. There are also lasting discoveries in the metropolis of London.

Tredwells Restaurant, Covent Garden London, UK

Sustainability at Tredwells – Choosing people, planet and products. The menu consists of seasonal British produce; Plants and animals alike. In addition, the focus is on species-rich ingredients such as legumes and cereals from Hodemedod and less popular cuts of meat that farmers and butchers find it harder to sell.

The small producers are supported, you only work with those you trust. As a restaurant, you are completely dependent on the supply of food. Given that food has one of the biggest impacts on climate change, it is our responsibility to figure out how to minimize these impacts.

Silo, East London, UK

In Hackney, East London, Silo is the world’s first zero-waste restaurant; the menu is mainly plant-based and everything from the stylish furniture to the cool tableware is made from recycled materials.

Petersham Nurseries Café, London, UK

Elsewhere in the capital, the quaint Petersham Nurseries Café in Richmond has also received a Green Star for its commitment to sustainable practices for over 20 years.

In addition to the delicious food, recycling must be mentioned at this point: microorganisms and warm water turn plate waste into a liquid that can then be used for fertilizing, eliminating the need for vehicle transport.

The menus mainly contain seasonal vegetables and fruits, so that as few transport trips as possible are necessary. Beehives on site produce honey, and the owner’s family business also supplies many of the organic ingredients used in Chef Ambra Papa’s Italian dishes. It is served in a stunning greenhouse, overgrown with bougainvillea and jasmine.

“Consumers are becoming more and more demanding when it comes to knowing where their food comes from, and that’s a good thing”

Ambra is pleased.

“I hope that the Green Star shows that you can be green and successful at the same time. Often it’s not the easiest and certainly not the cheapest way to work, but it’s the right way to run a business.”

So, the next time you’re sniffing (Michelin) stars, our recommendation: Keep an eye out for a green one.